Chicken & Leek Pie

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 200°C/375°F (180°C fan). Use a 1.5 litre / 1.5 quart baking dish or 4 to 5 ramekins of about 350ml / 12 oz.
2. Melt half the butter in a large pan over high heat. Season the chicken with the salt and pepper, then cook until the outside turns white but the inside is still raw. Lift it out with a slotted spoon into a bowl, leaving the butter and juices in the pan.
3. In the same pan, cook the bacon for 1 minute. Add the leek, celery and garlic and cook for 5 minutes until the celery softens, lowering the heat if the leek starts to brown.
4. Add the wine and simmer on high heat, stirring, until mostly evaporated.
5. Lower the heat to medium and add the remaining butter. When it melts, sprinkle in the flour a little at a time and stir for 1 minute.
6. While stirring, slowly pour in the stock and let it thicken. Stir in the mustard, cream, thyme, bay leaves, salt and pepper, then add the chicken with all its juices from the bowl.
7. Raise the heat until it simmers, then reduce to medium-high and cook for 5 minutes, stirring often, until the sauce is as thick as you want the pie filling to be.
8. Remove from the heat and cool for 1 hour.
9. Join the puff pastry sheets if needed: brush the edge of one with egg white, overlap the other by 0.5 cm / 0.2 in, and smooth the seam with the back of a spoon. Semi-thaw the pastry first.
10. Cut a lid to fit the dish. Cut strips from the leftover pastry for the rim if using, brushing them with egg white before placing them on the rim, then cover with the lid.
11. Spoon the cooled filling into the dish and smooth the top. Brush the lid with the beaten egg yolk and cut a small X in the middle.
12. Bake for 45 minutes until deep golden brown. Rest for 5 minutes before serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

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